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10-01-2007, 12:37 PM
|  | Registered User Culinary Experience: Other | | Join Date: Dec 2006 Location: San Francisco Bay Area, California, USA
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| |  Halibut Substitute
What's a good substitute for halibut in a braised dish with olives, capers, tomato sauce, onion, and garlic?
Shel |
10-01-2007, 02:02 PM
| | ChefTalk Supporter Culinary Experience: Private Chef | | Join Date: Mar 2005 Location: Daytona Beach, FL
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I'd say sea bass or grouper |
10-01-2007, 11:46 PM
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Quote:
Originally Posted by abefroman  I'd say sea bass or grouper | Sea bass refers to many fish species, and there are numerous fish that fall under the heading of grouper. I'm on the pacific coast of the US, and atlantic species are prbably not going yto cut it. So, any particular sea bass or grouper you'd suggest?
Shel |
10-02-2007, 08:04 AM
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Oh, Im closer to the Atantic I guess. They don't have sea bass in the pacific?
Black or red grouper (definately not Goliath Grouper), and by sea bass I mean the toothfish which is commonly sold as Chilian sea bass.
Last edited by abefroman; 10-02-2007 at 08:31 AM.
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10-02-2007, 08:25 AM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
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not pacific but cod or scrod would substitute....pretty much any firm white fish....shark?
Puttenesca? we've made it with a strip of orange zest and chili flakes too...basil three..... 
shellfish works well also with that dish. |
10-02-2007, 10:13 AM
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Quote:
Originally Posted by shroomgirl Puttenesca? we've made it with a strip of orange zest and chili flakes too...basil three.....
shellfish works well also with that dish. | Not quite a "traditional" puttanesca, but pretty close. I'd like it with big, fresh, wild shrimp, but I'm going to be making this for a friend and she doesn't care much for shrimp.
Tks,
Shel |
10-02-2007, 02:41 PM
| | Registered User | | Join Date: Oct 2005 Location: on the coast
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I'd go with snapper....sear the skin side, scored of course and then flip
and add braising liquid....holds up well.....stay with a larger filet cut of
genuine red snapper though....yellowtails, mangrove, and hog, don't work
as well.....believe it or not, sword is really nice braised, just make sure and
get some double cut steaks....2 to 3 inches thick work best....good luck!!! |
10-03-2007, 04:15 PM
|  | Registered User Culinary Experience: Other | | Join Date: Apr 2007 Location: Kent UK
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Hi I am from the UK and frankly I am stunned by some of your replies. The only fish I would substitute for halibut would be turbot, however I am not sure of its availabilty on your side of the pond. It is a more expensive than halibut which itself is costly over here. |
10-03-2007, 08:31 PM
| | Registered User | | Join Date: Oct 2005 Location: on the coast
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I don't think any of us meant our suggestions were a good sustitute for
the halibut, but, a good suggestion for a braised fish dish........ |
10-03-2007, 08:33 PM
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Quote:
Originally Posted by Bazza Hi I am from the UK and frankly I am stunned by some of your replies. The only fish I would substitute for halibut would be turbot, however I am not sure of its availabilty on your side of the pond. It is a more expensive than halibut which itself is costly over here. | Turbot, aren't those flat? Why do you think that would work? You mean the tastes are similar?
Last edited by abefroman; 10-03-2007 at 08:36 PM.
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10-05-2007, 10:14 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: May 2007 Location: Houston
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Yeah I agree, halibut is a pretty specialized texture so hard to "duplicate" from the "fish" angle. But if what you are looking for is a "delivery system" for a sauce then many firm fleshed white fish work as shroom said and many other suggested. I too would use a snapper for that particular sauce. I also think a nice cod or scrod would work as well. Swordfish would also be very good with the sauce as would a tuna but the texture would be completely different!!! Especially if you poached the swordfish or tuna in olive oil as a cooking method prior to saucing! MMmmmmm! |
10-08-2007, 06:58 PM
| | Registered User Culinary Experience: Other | | Join Date: Apr 2007 Location: Kent UK
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Yeah turbot and halibut are both flat and similar in texture I think the original thread was asking for a substitute for halibut. Sorry for late reply I don't get on here too often. Find it fascinating though.
Last edited by Bazza; 10-08-2007 at 07:23 PM.
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10-12-2007, 06:45 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Toronto Canada
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| | sub for halibut
I would use pickerel or black cod | |
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